I'm slowly narrowing down years worth of recipes that have been either bookmarked, earmarked, tabbed with a sticky note, or written on a scrap of paper found at the bottom of my junk drawer. So far, these are what I've finally decided to make.

Friday, April 8, 2011

Oh dear. These were so very good! So very much worth the effort!! I've seen several 'tutorials' available all over food blogs but I used The Apron Archives. I've seen them @ Annie's Eats and Culinary in the Desert as well and I'm sure a slew of other's I haven't come across yet!

I used my own chocolate cake recipe- a doctored box mix that has never failed me. I've come to realize though that I may be over filling my cupcake tins though. I dunno, something. I always dream of the cupcakes giving me a beautiful dome with nothing spilling over and cooking on the lip of the cup. I can continue to dream. I've done the let the whole let them set @ room temp for 15ish minutes before putting them in a 400 oven, closing the door and lowering temp to 350 as per normal instructions. It works about 25% of the time. I'm going with I want a straighter cup pan. And a smaller (but just slightly) scoop to portion out my cupcakes. Whine, whine.

Directions:In a mixer or a large bowl, beat together butter, sugar, Fluff, and heavy cream until light and fluffy. Remove 1/2 cup of the filling and place into a pastry bag fitted with a #3 or #4 tip (wilton round). To the remaining goodness and add another teaspoon or two of heavy cream. Mix well to combine. Take a larger pastry bag fitted with a large round tip ( I wanna say it's a #12 or a 1a- whatever large round tip you've got that floats your boat) and fill with the slightly runnier stuff.

Insert the large tip into the cupcake roughly 3/4 way in and squeeze, moving up slowly until you see the icing squish up around the tip. Do this with all 24 of your cupcakes. You want a good amount of this stuff- its good.The Ganache1/2 cup heavy cream8 oz. bittersweet chocolate, chopped2 tbsp. unsalted butter, softened

Directions:Heat the cream in a saucepan just until it begins to steam. Do not let it boil. Remove from heat and add the chocolate. Allow the mixture to sit for a bit, then add the butter and stir until smooth. Transfer the ganache to a small bowl and dip the top of each cupcake into the chocolate, smoothing with a knife if necessary. Place in fridge for chocolate to set- 10-15 minutes.

Take your remaining the remaining filling (the first bag- of the thicker stuff) and pipe on your lil swirly Qs. Standard is 7- but you can do whatever floats your boat.

If you have any of the cream left, it's awesome as a dip for fruit (thinned out a little more), as a 'sauce' for fruit pizza (add a bit of cool whip to lighten it up) or sandwiched between some cookies. It's all fantastic.

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About Me

I'm a stay at home Mom to two amazing little boys who make me just as crazy as they fill my heart with joy. I've got a great husband who supports me in all that I tackle. I am addicted to shopping (but I use coupons!), baking is a big passion and anything that's overall fun in the kitchen (sans the mess) is where I'm happy at. I'm tackling the recipe 'to do' list and blogging all the while.
By the way- if anyone has any photo tips! I'd love them!